I am not sure how common a combination of seafood and summer squash flavors is in cooking, but in my mind, it is genius. Mildly flavored seasonal squashes have hints of floral and nutty notes. We recognize the natural sweetness and enjoy their lush and silky texture in fully cooked summer squashes. Would any fish compliment summer squashes? Probably not. We should consider a saltwater fish for umami and complex flavors and give the preference to fatty fish for a tender and moist stuffing. Salmon and halibut come to mind as good candidates that can do the job well.
Here is a question — do we dare to make Provençal-style fish stew in Central Texas with the fish coming from H Mart and call it Bouillabaisse if we follow the cooking method? Also, what ingredients can bring us closer to the taste and texture and which ones can be substituted?